Friday night's menu required a trip to the garden centre in search of lavender. Also on the shopping list was rose geranium for use in Saturday's creme brulee.
We started Friday's dinner with tempura battered sea trout served with apple, chicory, chilli and mango. This is another freat recipe from Maze by Jason Atherton, a former protege of Gordon Ramsey. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked.
Tempura of Sea Trout
Apple and chicory salad with chilli and mango relish
Confit of Duck made an appearance during the main course, accompanied by peas, spinach and baby onions.
Slow-Cooked Confit of Duck
Honey glazed baby onions, minted peas, spinach, Anna potato and Madeira jus
(V) Risotto of spinach, peas, gem lettuce and Parmesan
Friday's sweet featured a lovely mousse with cherries and ice cream, another of Franck Pontais' recipes.
Thyme and Lavender Mousse Verrine
With cherries and vanilla pod ice cream
Bon appetite!
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